Honey Butter Dinner Roll Recipe
Honey Butter Dinner Roll Recipe
The homemade dough is made with very simple bread ingredients. This is not just your ordinary dinner roll recipe. They are topped with melted butter and honey for comfy, cozy sweet flavor and an extra egg yolk for richness. These ingredients all come together into a delicious honey butter dinner roll that you won’t be able to stop eating!
There are two rises for this honey butter dinner roll. The first rise is right after the dough is prepared and takes about 2 hours. The second rise is after you have shaped the dough into the balls. It is about one hour. All good dough takes time to develop its flavor, its gluten, and rise– so don’t expect to breeze through the recipe’s steps. You can rush a lot of things in life, but you can’t rush good bread.
Just like anything else – delicious bread cannot be rushed. The dough does take time to develop and rise, so you can take a break while you wait for the dough to rise in this honey butter roll recipe. Which gives you time to actually prepare the main event of the meal!
That’s not the best part – you can get started on these honey butter dinner roll. in advance. Make-ahead rolls to the rescue! Make sure you read my make-ahead instructions in the recipe.
After the rolls bake until golden brown, slather them with honey butter. I prefer spreading the honey butter on the rolls after they bake as opposed to before they bake. Wait until they are golden, warm, and toasty right from the oven. Then, spread on the delicious honey-butter mixture – then let your taste buds take over!
These honey butter rolls are soft, fluffy and oh so delicious! Can’t wait to try them – you need to make them right away! They will definitely be the star of any dinner. They will a great addition to your Thanksgiving and Christmas tables.
- 1 cup (240 ml) whole milk, warmed up to about 110 F
- 2 ¼ tsp yeast
- ½ tsp granulated sugar
- ¼ cup (84 g) honey
- 1 large egg + 1 egg yolk
- ¼ cup (60 g) unsalted butter, melted and slightly cooled
- ½ tsp salt
- 3 ½ cups (452 g) bread flour (spoon & leveled)
- ¼ cup (60 g) unsalted butter, very soft
- 2 tbsp (42 g) honey
- Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and ½ tsp sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
- If you do not have a mixer, you can mix by hand in this step. With the stand mixer running on low speed, add the honey, egg, egg yolk, melted butter, salt, and 3 cups of flour. Beat on low speed for 1 minute, then add remaining ½ cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle – add more flour, 1 tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
- Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl – I usually just use olive oil or a non-stick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to proof. It will double in size in about two hours. For this warm environment, you can preheat the oven to 200 F then turn the oven off and place the bowl inside the warm oven.
- One proofing is complete and the dough has doubled in size. Punch down the dough to release any air bubbles. Remove the dough from the bowl and turn it out onto a lightly floured surface. Puch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 8 equal pieces for a total of 16 pieces that are about ¼ cup each – should be about the size of a ping pong ball or a little bigger. They don’t need to be exact to be delicious! Shape into the balls as best as you can and place in a greased 9 x 13 baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, usually takes about 1 hour.
- Preheat oven to 350 F. Bake the rolls for 18-20 minutes or until the tops are golden brown and the edges of each roll look cooked. While the rolls bake, mix the topping ingredients together to make the honey butter. Remove the rolls from the oven when they are done and brush or spread a generous amount of honey butter onto each warm roll. Serve with any remaining honey butter.
- Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, then thaw overnight in the refrigerator. Warm up in the oven at 300 F for 10 minutes.
- You can make these ahead of time. After the dough has risen two hours in step number 3, punch down the dough inside of the mixing bowl and cover tightly with plastic wrap. Then place in the refrigerator for up to 2 days, when you remove then to bake – simply continue with step 4.
There is nothing that beats a homemade roll fresh out of the oven. This honey butter dinner roll is no exception – you won’t want to stop eating them. If you are looking for an easy but delicious dinner roll – look no further!
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